scholarly journals Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

2020 ◽  
pp. 1-8
Author(s):  
Patil Pandurang N. ◽  
Amani Ahmaed Al- Aamri ◽  
Zahra Abdullah Al- Rubkhi ◽  
Aida Salim Al Abri
Keyword(s):  
Applied Sciences ◽  
Chemical Analysis ◽  
Titratable Acidity ◽  
Local Market ◽  
Chemical Parameters ◽  
Red Grapes ◽  
Physico Chemical ◽  
Iron And Zinc ◽  
Calcium Iron ◽  
Potassium Magnesium

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analysis by using various chemical analysis and instrumental methods for analysis of various grape samples. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the May 2018 – December 2018. Methodology: We have selected three different grapes samples from the local market for the analysis (Green grapes, Red grapes and Black grapes). Our research study includes testing of various physico-chemical parameters for nutritional fact of fruit, such as water, carbohydrates, proteins, fat, vitamin C, and different minerals. We analyzed various physic-chemical parameters. Results: We found that pH in the range of 3.775 – 4.14, conductivity 1.39 MS/cm – 1.553 MS/cm, titratable acidity was measured in terms of tartaric acid was found 0.712 g/100ml - 1.065 g/100ml and Brix% value 9.5% - 15.5%. Amount of water in berry was 77.964 % – 80.146 %, Ash in the range of 0.72 – 3.911 %.  Protein 6.245 g/100ml – 7.928 g/100ml, Fiber content 1.112 % – 1.143% and good amount of potassium, magnesium, calcium, iron and zinc.  Conclusion: Analysis of three types of grapes we found, acidity of green grapes was highest. It might be depending upon ripening stage of berry. That are correlated to sugar (0Brix). Fiber value was very close to each other. Iron was highest in red grapes and then green grapes. Potassium, magnesium, calcium and zinc was found to higher in green grapes. Based on this green grape looks batter nutritional value.

scholarly journals Physico-Chemical Analysis of Various Samples of Tomato Ketchup

2020 ◽  
pp. 59-66
Author(s):  
Patil Pandurang N. ◽  
Fatima H. Al Moqbali ◽  
Mizna A. Al Rabaani ◽  
Nada A. Al Ghaithi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Sodium Content ◽  
Local Market ◽  
Potential Health ◽  
Physico Chemical ◽  
Tomato Ketchup ◽  
Processed Products

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018.  We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc.  We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

scholarly journals Physico-Chemical Analysis of Culture Pond for Induced Pearl Production in Lamellidens marginalis

2020 ◽  
Vol 26 (2) ◽  
Author(s):  
Vijiyata Singh Rathour ◽  
Vijay Kumar Yadav
Keyword(s):  
Chemical Analysis ◽  
Pond Water ◽  
Botanical Garden ◽  
Total Alkalinity ◽  
Total Hardness ◽  
Chemical Parameters ◽  
Colour Temperature ◽  
Physico Chemical ◽  
Calcium Magnesium ◽  
Healthy Growth

Bioassay experiments were carried out in order to evaluate values of physico-chemical parameters of the cultured pond water for induced pearl production in Lamellidens marginalis. The pond was located at Botanical garden of Bipin Bihari P.G. College, Jhansi. The parameters included for this study were Colour, Temperature, Transparency, pH, Free CO2 , DO, Total Hardness, Calcium, Magnesium and Total Alkalinity of cultured pond water and to maintain them for the healthy growth of mussels during the whole culture period for obtaining designer pearls.

scholarly journals Gluten Free Biscuits in Local Market from Sibiu

2018 ◽  
Vol 10 (1) ◽  
pp. 13-16
Author(s):  
Cosmina-Mădălina Cherăţoiu ◽  
Mihai Ognean ◽  
Claudia Felicia Ognean ◽  
Ioan Danciu
Keyword(s):  
Water Activity ◽  
Sensory Properties ◽  
Breaking Point ◽  
Local Market ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Sensory Qualities

Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

scholarly journals Analysis of physico-chemical parameters of soil and population density of Azospirillum isolates from paddy fields of Theni district, Tamilnadu

2019 ◽  
Vol 11 (1) ◽  
pp. 88-93
Author(s):  
Uma Devi S. ◽  
Muthuchelian K.
Keyword(s):  
Electrical Conductivity ◽  
Population Density ◽  
Chemical Analysis ◽  
Phosphorus Content ◽  
Paddy Fields ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Study Results ◽  
Water Holding ◽  
Range Of Values

The rhizosphere region of eight different paddy field areas of Theni district was studied for their physico-chemical analysis of soil and the population density of Azospirillum sp. The study results showed range of values of pH (7.4-7.9), bulk density (1.13g/cm3 -1.60g/cm3), water holding capacity (34.31% - 18.25%), electrical conductivity (1.31 – 1.11), organic carbon (0.93% - 0.71%) . The macronutrient values namely total nitrogen (1.72% - 0.78%), phosphorus content (0.177% - 0.122%) and potassium (1.364% - 1.273%) were observed. Also micronutrients of various paddy fields like Zn (0.9% - 0.5%), Cu (2.3% - 1.7%), Fe (10.9% -8.2%), Mn (6.7% - 5.2%) were recorded, whereas the values of available macronutrients namely nitrogen (295kg/ha - 223kg/ha), phosphorous (89Kg/acre - 49kg/acre), potassium (790kg/acre - 490kg/acre) were noted. The Azospirillum population density was highest in Chinnamanur (192 x105 CFU/g) and lowest in Royyanpatti (91 x105 CFU/g). Thus through this work we were able to isolate and identify novel high yielding Azosprillium sp from paddy fields of Theni district.

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Physico-Chemical Analysis of Fresh and Fermented Fruit Juices Probioticated with Lactobacillus casei

2013 ◽  
Vol 1 (3) ◽  
pp. 127-131 ◽  
Author(s):  
Bathal Vijaya Kumar ◽  
Mannepula Sreedharamurthy ◽  
Obulam Vijaya Sarathi Reddy
Keyword(s):  
Antioxidant Activity ◽  
Chemical Analysis ◽  
Lactobacillus Casei ◽  
Health Benefits ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Fruit Juices ◽  
Time Intervals ◽  
Standard Methods ◽  
Physico Chemical

The objective of this study was to find out the suitability of different fruit juices for probiotication by using Lactobacillus casei. Phyto-chemical analysis of different fruit juices (mango, sapota, grape and cantaloupe) were carried out using the standard methods. Carbohydrates, flavoniods, tannins, glycosides were present and alkaloids and saponins were absent in all the above fruit juices. Further analysis by TLC and DPPH methods indicated good antioxidant activity in all the fruit juices except for cantaloupe juice. Probiotication of fruit juices with L. casei, decreased pH and increased the titratable acidity within 72 h. Physico-chemical properties were also determined at different time intervals (24, 48 and 72 h) of probiotication. Based on the above results, it was inferred that the beverage prepared from the probiotication of fruit juices with L. casei could be useful in providing health benefits to the consumers.DOI: http://dx.doi.org/10.3126/ijasbt.v1i3.8301 Int J Appl Sci Biotechnol, Vol. 1(3) 2013 : 127-131

scholarly journals Nutritional and Physico-Chemical Evaluation of Four Different Packed Mango Juice Samples

2020 ◽  
pp. 9-15
Author(s):  
Patil Pandurang N. ◽  
Noora K. Al- Quititi ◽  
Siham M. Al- Jabri ◽  
Bothaina A. Al- Siyabi
Keyword(s):  
Applied Sciences ◽  
Vitamin C ◽  
Local Market ◽  
Mango Fruit ◽  
Mineral Contents ◽  
University Of Technology ◽  
Physico Chemical ◽  
Long Time ◽  
Mango Juice ◽  
Instrumental Methods

Aim: To analyze mango fruit juice samples for their nutritional value.  Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned mango slices etc. Study Design: Different physico chemical and elemental parameters were studied for four different made tetra packed mango juice samples available in local market. Place and Duration of Study: Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman. The study was performed during the January 2016 – July 2016. Methodology: Different parameters were studied such as pH, conductivity, acidity, ash content, vitamin C, moisture and some mineral contents. Some chemical and instrumental methods were used for analysis.   Results: pH was found to be in the range of 3.17 – 3.97, conductivity 0.941 – 1.053 MS/cm, sugar found in the range of 13 – 15 0brix, density was found 0.939 – 1.015 g/cm3, water 65.25 – 67%, ash was found to be in the range of 0.059 – 0.099%, total acidity found 0.173 – 0.275 %. Vitamin C was found in the range of 24.8 – 67.3 mg/100 ml, potassium 6.6 – 94, sodium 6 – 69 mg/100 ml, calcium 0 – 105 mg/100 ml and iron was found to be in the range of 1.375 – 2.145 mg/100 ml. Conclusion: Based upon result obtained found that content of all selected samples were contains labelled nutrients. Sample STMJ was having remarkable good amount of Vitamin C while sample ARMJ found good amount of potassium and iron content.  In acidic perspective sample PMJ was higher acidic and ARMJ sample less acidic in nature.

scholarly journals Evaluation of Pollen and Chemical Composition of Honey Samples Sourced from Open Markets in Anambra State, Nigeria to Ascertain their Authenticity

2019 ◽  
pp. 1-12
Author(s):  
Njokuocha, Reginald Chukwuemeka
Keyword(s):  
Chemical Analysis ◽  
Chemical Components ◽  
Botanical Origin ◽  
Chemical Parameters ◽  
Pollen Data ◽  
Anambra State ◽  
Hydroxymethyl Furfural ◽  
Physico Chemical ◽  
Pollen Types ◽  
Open Markets

Aims: To ascertain the predominant honey plants that served as major sources of nectar and or pollen to the honeybees and to determine the quantitative presence of some physico-chemical components of the honey samples. Study Design: The honey samples were collected from the various locations based on purposive sampling. Place and Duration of Study: The samples were collected from seven towns in three Local Government Areas of Anambra State as follows; Ukpor, Usumenyi and Ezinifite (Nnewi South LGA), Nnokwa, Alor and Nnobi (Idemmili South LGA) and Ezinifite (Aguata LGA) between January and April, 2013. Methodology: The honey samples were dissolved in warm (40ºC) acidified water and subsequently subjected to acetolysis treatment. The recovered residues were suspended in glycerol-alcohol mixture in vials from where samples were collected for routine pollen count and identification. The chemical analysis was carried out according to the analysis of the Association of Official Analytical Chemists with four replicates. The pollen data were converted to percentage, while data from chemical parameters were converted to mean and standard deviation. Results: A total of 67 pollen types belonging to 39 families were identified. The honey samples were grouped into two based on the botanical origin: three monofloral and four polyfloral honeys. The predominant honey plants include Hymenocardia acida, Combtretaceae/Melastomataceae, Lannea sp., Alchornea cordifolia and Phyllanthus muellerianus. The chemical analysis showed that the values of all the parameters (moisture, pH, Sucrose, Protein, Hydroxymethyl furfural, etc) tested were within the acceptable limits of international honey standard. However, the sum of glucose and fructose in three honey samples did not meet the 60g/100g recommended as minimum limit for blossom honeys. Conclusion: The chemical analysis showed that the honey samples contained acceptable standard concentrations of all the physicochemical parameters (such as HMF, protein, moisture, sucrose, etc.)  tested with exception of the sum of glucose and fructose which did not meet the standard in some samples. The predominant honey plants that served as sources of nectar and pollen in the to the bees include Hymenocardia acida, Lannea sp., Phyllanthus muellerianus and members of the Combretaceae/Melastomataceae families.

scholarly journals Preparation and Quality Evaluation of Processed Cheese Made from Different Cheeses and Paneer

2013 ◽  
Vol 6 ◽  
pp. 84-87
Author(s):  
Upendra Pokharel ◽  
Dipendra Khanal
Keyword(s):  
Chemical Analysis ◽  
Sensory Analysis ◽  
Quality Evaluation ◽  
Sensory Attributes ◽  
Chemical Parameters ◽  
Processed Cheese ◽  
Physico Chemical ◽  
Made In

Processed cheese (PC), a modified form of natural cheese was prepared mixing with different proportions of Cheese and Paneer; Yak cheese and Kanchan cheese (70:30), Yak and Kanchan (30:70), Kanchan and Mozzarella (75:25), Yak, Kanchan, Mozzarella and Paneer (30:45:15:10) and Kanchan and Paneer (85:15) with PC made in DDC, Nepal as a control. Five experimental products were subjected for sensory and physico-chemical analysis. The physico-chemical parameters of processed cheeses were significantly (p<0.05) varied among each other products due to different combination of natural cheeses. The PC made from Yak and Kanchan cheese (30:70) was found to be superior (p<0.05) in terms overall sensory attributes. From the results of physico-chemicals and sensory analysis it was concluded that PC made from Yak and Kanchan (30:70) was the best formulation among all. J. Food Sci. Technol. Nepal, Vol. 6 (84-87), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8266

scholarly journals Effect of Multiple Micronutrient Fortification on Physico-Chemical and Sensory Properties of Chhash (Traditional Indian Yogurt-Based Drink)

Foods ◽  
2018 ◽  
Vol 8 (1) ◽  
pp. 5 ◽  
Author(s):  
Shashank Gaur ◽  
Anna Waller ◽  
Juan Andrade
Keyword(s):  
Dietary Diversity ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Persistent Problem ◽  
Nutrient Density ◽  
Physico Chemical ◽  
Multiple Micronutrient ◽  
Iron And Zinc ◽  
Micronutrient Malnutrition ◽  
The Difference

Introduction: Micronutrient malnutrition is a persistent problem in India mainly due to low dietary diversity and poor nutrient density of staple foods. The addition of a commercial micronutrient mix in terms of physico-chemical and sensory characteristics was evaluated. Methods: The yogurt prepared with reduce-fat milk (2%), 20 g/L CHN-11 fermentation culture and 12 h incubation (42 °C) was diluted at a rate of 35% to yield a 32 mg/100 mL concentration. The premix provided vitamin A, vitamin D, folic acid, iodine, iron, and zinc oxide to cover ~20–35% recommended RDA (recommended dietary allowance) per serving (250 mL). A three-factorial design, 2 treatments (control and fortified), 3 temperatures (4, 25, and 40 °C) and 4 time points (1, 2, 3 and 6 days), was used to analyze the physico-chemical properties in terms of titratable acidity, pH, color, and viscosity. A discriminatory sensory test (triangle) was performed with college students (n = 58) and mothers with young children (n = 25), who were living in Mehsana, India to evaluate the difference between fortified and non-fortified cooled (4 °C) product. Results: Fortification did not affect most of the physico-chemical properties of chhash. As expected, titratable acidity increased whereas pH decreased with increasing storage time and temperature. Fortified samples showed higher b* values, whereas L* and a* were not affected. Viscosity changed due to temperature and time, but not fortification. Participants could not discriminate between samples in terms of color, aroma, and taste. Conclusion: Fortification of chhash is technically feasible.

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